Histoire De La Cuisine Bourgeoise Du Moyen Age Nos Jours
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Histoire De La Cuisine Bourgeoise Du Moyen Age Nos Jours
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Author : Maguelonne Toussaint-Samat
language : fr
Publisher: Histoire
Release Date : 2001
Histoire De La Cuisine Bourgeoise Du Moyen Age Nos Jours written by Maguelonne Toussaint-Samat and has been published by Histoire this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Un historique de la société bourgeoise à travers son mode de vie et, notamment, sa cuisine, de l'an 1000 à l'an 2000. Chaque chapitre comporte une série de recettes données dans la langue de l'époque, ainsi qu'une partie constituée d'extraits d'ouvrages de l'époque (tranches de vie et morceaux choisis).
Les Fran Ais Et La Table
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Author : Alain Drouard
language : fr
Publisher:
Release Date : 2005
Les Fran Ais Et La Table written by Alain Drouard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cookery, French categories.
Présente les grandes étapes de l'histoire de l'alimentation en France dans les différentes couches de la société. Etudie l'évolution du régime alimentaire, des techniques de préparation et de conservation des aliments, du statut des cuisiniers, du goût, etc. -Electre 2018
Royal Taste
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Author : Daniëlle De Vooght
language : en
Publisher: Routledge
Release Date : 2016-04-08
Royal Taste written by Daniëlle De Vooght and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-08 with History categories.
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Soupes Et Citrons
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Author : François de Capitani
language : fr
Publisher: Editions d'en bas
Release Date : 2002
Soupes Et Citrons written by François de Capitani and has been published by Editions d'en bas this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Le musée donne faim! En voyant la vaisselle et les variétés de légumes et de fruits d?autrefois, on se demande quels étaient les mets qui étaient servis. Dans Soupes et citrons, François de Capitani, historien et fin gastronome, nous invite à redécouvrir tout un monde culinaire disparu au cours du XIXe siècle et à situer l?apparition de denrées devenues aujourd?hui courantes. 80 recettes anciennes tout à fait praticables sont proposées.
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Author :
language : en
Publisher: Odile Jacob
Release Date :
written by and has been published by Odile Jacob this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
The Emergence Of National Food
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Author : Atsuko Ichijo
language : en
Publisher: Bloomsbury Publishing
Release Date : 2019-02-21
The Emergence Of National Food written by Atsuko Ichijo and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-21 with Social Science categories.
What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.
B Complex Vitamins
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Author : Jean Guy LeBlanc
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-02-23
B Complex Vitamins written by Jean Guy LeBlanc and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-23 with Science categories.
This book provides the most current information on the effects of vitamin B deficiency as well as the roles of niacin (vitamin B3), pyridoxine (vitamin B6), folate (vitamin B9), and vitamin B12 in numerous disorders. Chapters discuss novel applications of B-complex vitamins, such as thiamin in patients with critical conditions, dietary supplements in the prevention of renal stones, and treatment of COVID-19. Throughout, the authors discuss the effects of vitamin B deficiency from retrospective, perspective, and prospective points of view.
Accounting For Taste
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Author : Priscilla Parkhurst Ferguson
language : en
Publisher: University of Chicago Press
Release Date : 2006-08-01
Accounting For Taste written by Priscilla Parkhurst Ferguson and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-01 with History categories.
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
Histoire De La Cuisine Et Des Cuisiniers
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Author : Edmond Neirinck
language : fr
Publisher:
Release Date : 1992
Histoire De La Cuisine Et Des Cuisiniers written by Edmond Neirinck and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
Auguste Colombi Cuisinier Et Crivain Culinaire
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Author : Jacques Barbier
language : fr
Publisher: Editions L'Harmattan
Release Date : 2019-07-12
Auguste Colombi Cuisinier Et Crivain Culinaire written by Jacques Barbier and has been published by Editions L'Harmattan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-12 with Cooking categories.
Auguste Colombié résume les aspirations de toute une génération, non seulement celle des cuisiniers mais plus largement celle des hommes pour qui le développement de l'art culinaire devait procurer à l'humanité un avenir meilleur. Après une première carrière de de cuisinier international au service des grandes familles princières, Auguste Colombié développera, comme professeur d'art culinaire, les notions de progrès et d'hygiène. Il promeut la cuisine au gaz, s'attache à défendre, par le biais de mutuelles d'académies de cuisine, de cours publics gratuits, de revues culinaires et une dizaine de livres, le statut des personnels de cuisine, et en priorité les femmes.